Smoked Stuffing
A flavorful smokey twist on the classic Thanksgiving stuffing, this smoked stuffing will delight your guests!
Equipment
Ingredients
- 8 Cups Dried Sourdough Bread Cubes
- 3 Cups Chicken Broth
- 1 Red Onion diced
- 3 Celery Stalks diced
- 2 Large Eggs
- 4 Tablespoons Salted Butter 1/2 stick
- 1 Tablespoon Fresh Sage
- 1 Tablespoon Fresh Parsley minced
- 1 Teaspoon Fresh Rosemary
- 1 Teaspoon Fresh Thyme
- 1 Teaspoon Celery Seed
- 1 Teaspoon Ground Black Pepper
- 1 Teaspoon Salt
Instructions
- Preheat your smoker to 350°F and prepare for an indirect cook. Spray a 3 quart casserole dish with cooking spray.
- In a medium skillet over medium heat, melt the butter.
- Saute in the onion, celery, sage, rosemary, thyme, celery seed, salt and pepper until the onions turn translucent or about 5-7 minutes.
- In a small mixing bowl, lightly beat the eggs.
- Place the bread cubes in a large mixing bowl and pour the lightly beaten eggs over the bread cubes.
- Add the sauted veggies and herbs to the large mixing bowl followed by the chicken broth.
- Gently, fold the ingredients until they are fully combined and the bread cubes are nicely coated with the mixture.
- Pour the stuffing mixture into the prepared casserole dish and spread evenly being careful not to mash the bread.
- Sprinkle the fresh minced parsley over top.
- Place the stuffing in the smoker, uncovered, and cook for 30 minutes.
- Serve immediately!
NUTRITION
Serving: 1g | Calories: 160kcal | Carbohydrates: 20g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 51mg | Sodium: 755mg | Fiber: 1g | Sugar: 3g
Notes
To Make in the Oven: Cook at 350°F for 30 minutes.
I used oak for this recipe but pecan or hickory are also excellent choices.
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